I frequently make deviled eggs for parties that request food. They are always one of the first things to get eaten.

The problem is transporting them. I carry them in a flat container, sometimes even a pizza box, but the eggs have a propensity for flipping over if I round a corner or make a U-turn, smashing my carefully piped yolks.

Any suggestions? I usually do a dozen eggs, which makes 24 deviled eggs.

Cynthia beat me to it. Or you can always buy one of those special trays for serving them and use it during transport too--it's the kind of thing you can pick up cheap at thrift stores I would think, knowing how you love to treasure hunt.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

I've always served devilled eggs (or savoury eggs as I usually call them) in lettuce leaves. Stops them slipping around and if you use the leaves from the inside of an iceberg lettuce, they work as natural little cups which you can eat as well.

I frequently add a dash of Worcestershire and perhaps a shot of Tabasco-style hot sauce. I've even tried a drop of good fish sauce for a little complexity. You're right; they are addictive--and they're the first things to be eaten at a party or potluck.